Strawberry Ice Cream Recipe | No Churn Strawberry Ice Cream
Indulge in a delightful homemade treat with this easy No Churn Strawberry Ice Cream recipe! Perfectly creamy and bursting with fresh strawberry flavor, this is a summer must-have.
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Servings: 6 servings
Calories: 500kcal
Ingredients
- 2 cups Strawberries hulled and chopped
- 14 oz Sweetened Condensed Milk
- 2 cups Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice
Instructions
- Wash and Hull. Start by washing and hulling 2 cups of fresh strawberries. Pat them dry with a paper towel.
- Puree. Place the strawberries in a blender or food processor and blend until smooth. For a chunkier texture, you can pulse the strawberries to leave small pieces.
- Combine. In a large bowl, combine the strawberry puree, 1 can of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Mix until well combined.
- Whip. In a separate bowl, whip 2 cups of heavy whipping cream until stiff peaks form. Be careful not to overwhip, as it can turn the cream into butter.
- Fold. Gently fold the whipped cream into the strawberry mixture until fully incorporated. Be careful not to deflate the cream.
- Transfer. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
- Freeze. Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Nutrition
Calories: 500kcal | Carbohydrates: 42g | Protein: 8g | Fat: 35g | Fiber: 1g | Sugar: 41g